Capsicum spp. fruits (CFs) are a basic ingredient in the diet and have been used as active ingredients in the pharmaceutical, cosmetic, and food products, due to their antioxidant, anti-inflammatory, antiseptic, and antimicrobial properties. The antimicrobial activity is the most studied property due to its effectiveness against pathogenic species, however, few studies have focused on the mechanisms of action involved. Therefore, this review discusses the effects generated by the CFs compounds on the viability and metabolism of microorganisms, highlighting the mechanisms by which these compounds exert their antimicrobial effects. The information provided shows that CFs are mainly source of capsaicinoids and phenolic compounds responsible for the inhibition of bacteria, yeasts, and fungi, through an increase in the permeabilization of the membrane and cell wall. Also, these compounds show an antiviral effect associated with the inactivation of virus binding proteins, preventing their replication and infection. Despite this, there is still a lack of information about the mechanisms that regulate the interactions between CFs compounds and food-important-microorganisms. Therefore, future research should focus on new antimicrobial compounds from CFs for their subsequent use against novel infectious agents, mainly virus of importance in health such as SARS-CoV-2.
Background: The development of gluten-free products is a great challenge for manufactures aiming to make baked products have a similar composition to their gluten-containing counterparts. They routinely use commercial and vegetable additives (rice flour and cassava starch), which are gluten free. Due to the fact that most of these products in Venezuela are imported and thus expensive, the prominence of celiac disease increases by 4% every year. This work aimed to develop a filled cupcake formulation with the use of natural and synthetic gluten-free hydrocolloids for those with celiac disease.Methods: Two mixture designs, one with rice flour and one with cassava flour, were examined to identify which flour would give the cupcake the best consistency. The flours were mixed with hydroxypropyl methylcellulose (HPMC) and vegetable fat (emulsifier) to see which proportion of ingredients was best-suited for the final product. The response variables of adhesiveness, cohesiveness, hardness, and gumminess were used to develop a texture profile. Two formulations were then obtained based on desirability ratings, and then evaluated based on the acceptability of 50 celiac patients. The physical, chemical and microbiological characterization, along with the storage stability of the selected formulation, was evaluated. The shelf life of the cupcake was determined by evaluating the texture profile, acceptability and microbiological parameters during 21 days at three temperatures (25 °C, 35 °C and 45 °C).Results: The formulation with the greatest desirability in our population had the lowest gliadin content (0.231ppm), the lowest production cost, and showed a decrease in acceptability as time and temperature increased. The shelf life of the cupcakes was estimated to be 14 days when stored at at an average temperature of 28 °C.Conclusion: Our study demonstrates that it possible to produce a low-cost, high-calorie filled cupcake for people with celiac disease to consume. Keywords: Hydrocolloids, gluten-free filled cup cake, gluten, compound flours, celiac disease
Background: Gene expression analysis has defined several subtypes of breast cancer that differ in prognosis and response to therapy. Distribution of clinical, pathological features and outcome was performed among Venezuelan women diagnosed with breast cancer. The objective of this study was to evaluate clinical features and outcome. Material and Methods Of 1004 women treated at the BCTC between January 1, 2000 and April 30, 2010, 624 patients had assessable data for estrogen receptor (ER), progesterone receptor (PR), human epidermal growth factor receptor 2 (HER 2/neu). Molecular subtypes were defined as Luminal A (ER+, PR+, HER 2-), Luminal B (ER+, PR+, HER 2+), Basal Like (ER-, PR-, HER 2-) and HER 2/neu (ER+, PR+, HER 2+). Clinical and Pathologic features were available for all 624 patients. Follow-up (FU) for distant recurrence (D.R.) and deaths were available for 514 patients (survival and distant disease free survival). Data was compared for women younger than 50 years with those 50 and older Results Median FU was 33 months. 268 patients (43%) were 49 years or younger and 356 were 50 years (57%) or older. Discussion: Distribution of molecular subtypes in Venezuelan women is different than other ethnicities. This study also revealed that both age subgroups in the HER2/neu subtype had the worst outcome followed by patients under 50 in the Basal subtype. Citation Information: Cancer Res 2010;70(24 Suppl):Abstract nr P6-05-07.
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